Go Back
–+ servings
Mushroom Frittata in a baking pan.
Print

Mushroom Frittata Recipe

Caramelized mushrooms and onions, custardy eggs, and mozzarella compose this mushroom frittata. It's the best low-carb and gluten-free breakfast — did we mention it's delicious?
Course Breakfast
Cuisine American
Keyword Mushroom Frittata Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 258kcal
Author Natalya Drozhzhin

Ingredients

  • 8 large eggs
  • 1/3 cup heavy whipping cream
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 1/2 medium onion finely chopped
  • 8 oz mushrooms sliced
  • 1 1/2 cups mozzarella cheese grated, divided
US Units - Metric

Instructions

  • Preheat oven to 400°F. In a medium bowl, whisk together the eggs, heavy cream, and salt. Set aside.
    Whisked eggs in a dish.
  • Heat a 12 inch cast iron skillet over medium-high heat. Melt the butter and add the onions. Sauté until slightly softened.
    Browned onions in a baking pan.
  • Add the mushrooms, cook until golden brown in color and soft, about five minutes. Spread them out in an even layer in the skillet. (Optionally, set aside a few for the top.)
    Browned mushrooms in a pan.
  • Sprinkle one cup of cheese over the mushrooms, then pour in the egg mixture. Top with the remaining 1/2 cup of cheese, and a few mushrooms (if desired).
    A baking pan with all the frittata ingredients before baking.
  • Immediately transfer the skillet to the preheated oven. Bake uncovered for 12-15 minutes, or until the egg mixture has just set. Cool the frittata for a few minutes, then slice and enjoy!
    Mushroom Frittata baked in a pan.

Nutrition

Calories: 258kcal | Carbohydrates: 4g | Protein: 15g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 265mg | Sodium: 653mg | Potassium: 250mg | Fiber: 1g | Sugar: 2g | Vitamin A: 817IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg